This Anti-Inflammatory Turmeric Chicken Soup has been my go-to when someone in the house needs comfort and a gentle healing boost. I first developed this version on a rainy weekend while wanting something soothing, fragrant, and simple to make with pantry staples. The turmeric gives the broth a warm gold color and a subtle earthiness that pairs beautifully with the richness of coconut milk and the savory depth of chicken. The texture is silky, the aroma is grounding, and each spoonful feels like a small act of care.

I discovered the combination of turmeric and coconut milk after experimenting with golden milk lattes and realizing the same ingredients could make an enlivening broth. Because this pot is flexible, it quickly became a family favorite during cold seasons and after long travel days. My kids love the bright color and peas tucked into each bowl, while my partner appreciates the layers of flavor that are always there despite the minimal fuss. This recipe is forgiving, easy to scale, and it stores beautifully for meal prep.

Ingredients

• Olive oil (1/4 cup): Use a good extra-virgin olive oil for its fruity aroma and stability at medium heat. This amount gives a silky body to the sautéed vegetables and carries the turmeric’s color through the broth.
• Onion (1 medium, diced): Yellow or sweet onions both work; they provide natural sweetness and depth. Dice evenly so they soften at the same rate as the leeks.
• Leek (1 large, white and light green parts, thinly sliced): The leek adds a gentle onion flavor and a silky texture when caramelized; be sure to wash thoroughly between layers to remove grit.
• Carrots (3 large, thinly sliced): Carrots contribute sweetness and body; slice thin so they soften in the cooking time and release natural sugars.
• Celery (3 stalks, thinly sliced): Celery gives savory backbone and aromatic brightness; trim fibrous ends for a more tender bite.
• Kosher salt (1 tsp + more to taste): Kosher salt seasons gradually; add during the sauté and adjust before serving.
• Garlic (3 cloves, chopped): Fresh garlic provides pungency; add later in the sauté to avoid burning and maintain a sweet, mellow flavor.
• Turmeric (1 tsp): Use ground turmeric for convenience; it contributes anti-inflammatory compounds and a warm color. Fresh turmeric root can be substituted at twice the weight for a brighter flavor.
• Poultry seasoning (1 tsp): A simple blend of sage, thyme, and marjoram adds herbal depth without extra effort; you can use equal parts dried thyme and sage if you prefer.
• Chicken broth (6 cups): Low-sodium chicken broth allows you to control final salt level; for more richness use homemade broth or add a splash of white wine during the sauté.
• Coconut milk (1 can, 13.5 oz): Full-fat coconut milk provides creaminess and supports turmeric’s fat-soluble compounds for better absorption; shake the can and stir well before adding.
• Boneless skinless chicken (1 1/4 lb, thighs or breasts): Thighs stay juicier and tolerate simmering longer; breasts are leaner and cook more quickly. Cut or shred after cooking.
• Frozen peas (10 oz bag, optional): Adds sweet bursts of vegetable goodness and color; toss in at the end so they turn bright green but remain tender.
• Fresh parsley (1/4 cup, chopped): Brightens the soup when added at the end and as garnish; flat-leaf parsley has more herbaceous flavor.
• Black pepper (1/2 tsp): Freshly cracked is best to wake up the turmeric’s aromatics.

Instructions

Sauté the aromatics: Heat 1/4 cup olive oil in a large soup pot over medium heat. Add diced onion, sliced leek, thinly sliced carrots, sliced celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and starting to caramelize and the vegetables smell sweet, about 14–16 minutes. Low-and-slow caramelization builds flavor without burning; lower the heat if the edges brown too quickly. Add garlic and spices: Add chopped garlic, 1 teaspoon turmeric, and 1 teaspoon poultry seasoning. Continue to sauté for 2–3 minutes, stirring frequently so the garlic becomes fragrant but not bitter. Blooming the turmeric in oil helps distribute its color and flavor evenly through the broth. Combine liquids and chicken: Pour in 6 cups chicken broth and the 13.5-ounce can of coconut milk, scraping up any browned bits from the pot bottom. Add the raw chicken pieces and ensure they are mostly submerged. Partially cover and bring to a bare simmer — avoid a rolling boil so the coconut milk won’t split. Simmer gently until the chicken is fully cooked and the vegetables are tender, about 15–20 minutes depending on thickness. Shred the chicken: Remove the chicken from the pot to a cutting board and let it cool slightly. Shred with two forks or cut into bite-sized pieces. Return the chicken to the soup. Add the frozen peas if using and stir in 1/4 cup chopped fresh parsley. Bring back to a slow simmer and let the peas thaw and the chicken warm through for about 5 minutes. Season and finish: Taste and adjust seasoning with additional kosher salt and 1/2 teaspoon freshly ground black pepper, or to taste. Remove from heat and spoon into bowls. Garnish with extra parsley and a drizzle of olive oil if desired. Serve warm.

Storage Tips

Cool the soup to room temperature before refrigerating, divide into shallow airtight containers, and store for up to 4 days. For freezing, use freezer-safe containers and leave 1 inch of headspace; freeze up to 3 months. Reheat over low heat on the stovetop, stirring occasionally until warmed through; avoid high heat to prevent the coconut milk from separating. If separation occurs, whisk in a small splash of warm broth or a teaspoon of neutral oil to reincorporate.

Ingredient Substitutions

If you’re out of leeks, substitute another medium onion plus 1/2 cup thinly sliced fennel or additional celery for that soft, aromatic quality. Use light coconut milk or a 50/50 mix of coconut milk and extra chicken broth for a lighter version. Swap chicken thighs for breasts if you prefer lean meat — reduce simmer time to avoid dryness. For a vegetarian option, replace chicken with firm tofu and use vegetable broth; add a tablespoon of soy sauce for umami depth.

Serving Suggestions

Serve with crusty bread, warm naan, or over a scoop of cooked brown rice for a heartier bowl. Garnish with lemon wedges for a bright contrast and extra parsley or chopped cilantro for freshness. For an elegant presentation, ladle into shallow bowls and finish with a drizzle of good olive oil and a sprinkle of toasted sesame seeds. This soup pairs well with a simple arugula salad dressed with lemon and olive oil.

Cultural Background

While this soup is not a strict traditional recipe from one cuisine, it draws inspiration from global traditions that combine turmeric with warming broths — from South Asian golden milk remedies to Southeast Asian coconut-based soups. The use of turmeric and coconut creates an intersection of flavors that feels both familiar and modern, reflecting how home cooks blend culinary practices to create nourishing everyday meals.

Seasonal Adaptations

In winter, add diced sweet potato or parsnip for extra heartiness and roasted root flavors. In spring and summer, fold in blanched asparagus tips or fresh peas instead of frozen for brightness. For fall, incorporate diced butternut squash and a squeeze of orange for a sweet-citrus contrast that complements turmeric’s earthiness.

Meal Prep Tips

Make a double batch and portion into single-serving containers for quick lunches. Keep the parsley and peas separate if you plan to reheat for several days — add fresh herbs and peas at the end of reheating to keep them bright. Use wide, shallow containers for faster cooling before refrigerating to meet food-safety recommendations.

This soup has become a ritual in my kitchen: a pot of warmth, a handful of bright herbs, and a reminder that simple, thoughtful cooking can be deeply healing. I hope it becomes one of yours.